Middle Eastern Baked Falafel Food

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

FALAFEL (MIDDLE EAST, PALESTINE)

Steps:

• Soak the chick peas overnight. Drain.
• Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
• When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
• Fry in deep hot oil until light brown and crisp.
• Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
• *The falafel batter can be frozen. Thaw and add baking soda just before frying.

FALAFEL

Steps:

• Place dried chickpeas in a bowl and cover with cold water.
• Soak for at least 15 hours.
• Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
• Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
• Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
• When falafel mixture is chilled, roll into golf-sized balls.
• Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
• Serve with a yogurt sauce.

BAKED FALAFEL

Steps:

• Preheat oven to 400°F.
• Combine all ingredients except flour in a food processor and pulse to combine until a coarse mixture is formed. Add flour or water 1 T at a time as needed to make a cohesive mixture.
• Using a cookie scoop or spoon, scoop balls of mixture onto well oiled cookie sheets. You can brush or mist tops of falafels with olive oil to make a crunchier browner crust. Cook for 10-12 minutes per side until golden brown.

BAKED FALAFEL

Steps:

• Preheat oven to 350F degrees.
• In a food processor or blender, grind chickpeas with lemon juice and onion.
• Remove from blender and stir in flour, wheat germ, parsley, sesame seeds, pepper and garlic powder.
• Form into 20 falafel balls.
• Heat oil in a large baking dish, then add falafel and bake 15 minutes, gently stirring occasionally.

MIDDLE EASTERN BAKED FALAFEL

Steps:

• Preheat the oven to 400 degrees F.
• Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt.
• Process until the ingredients form a thick paste.
• Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray.
• Bake for 20 minutes, or until the balls are lightly golden brown. Set aside.
• In a medium bowl, combine the tomatoes and cucumber.
• Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.